Nastutium \"capers\"
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Immature (green) nasturtium seeds; (see below) |
| 12 | tablespoons | Salt |
| 2 | quarts | Water |
| ½ | teaspoon | Mustard seed |
| ½ | teaspoon | Dill seed |
| 1 | cup | Cider vinegar |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Peppercorns |
| 1 | Cl Garlic; sliced | |
Directions
Recipe by: The Cook's Book of Uncommon Recipes - ISBN 0-940367-14-9 Pick nasturtium seeds just after the blossoms drop and before the seed dries out. In a glass bowl, dissolve 6 Tbs salt in 1 qt of water. Add nasturtium seeds and soak overnight. Drain the next day and repeat the process. On the third day drain then divide the seeds between the two half-pint jars.
In a saucepan, combine vinegar, 1 tsp salt, dill seed, mustard seed, peppercorns and garlic; then bring to a boil. Strain liquid over nasturtium seeds. Cap with new lids and tighten rings. Process in boiling water bath to cover for 15 mins.
Cool and store in a cool place. (Alternately, after pouring strained liquid over the seeds, you may cover and store in refrigerator for up to a month.) Makes 2 cups of "capers" NOTES : True capers are the unopened flower buds of a spiny Mediterranean
shrub, Cappris spinosa. Capers are expensive to buy; but following
this recipe using freshly harvested nasturtium seeds, you can produce a reasonable but not identical product.